Korean Style Veggie Pancake

  

I was craving Korean pancake and whipped this together.  I like to put a ton of veggies.

 

I made a version of this with chickpea flour before and it wasn't that great. You can see my blog post about that here: https://www.abundanceofvegetables.com/2020/02/korean-style-seafood-bok-choy-chickpea.html

Here's what I did for this experiment. It made about 4 pancakes and turned out pretty yummy. Try it out!

Ingredients for Pancake:

• 1 cup all purpose flour
• 1 cup water
• 1/3 cup chopped kim chee with juice
  
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1/2 cup bean sprouts
  
• 1/4 large white onion, sliced
• 10 cloves garlic
  
• 1 egg 
• dash of salt
  
• 2 Tablespoons hot chili oil for cooking 
• sriracha for garnish and flavor
  

Instructions:

1. Prepare ingredients as listed above (chop, shred, slice).
2. In a bowl, add flour, egg, kim chee, and slowly add in water while mixing to create batter.
3. Add remaining ingredients and toss well.
4. Heat pan.  Add oil.
5. Add some of the mixture and let set for a few minutes before flipping over to help keep the pancake intact.
6. Flip and let cook through.
7. Garnish with some sriracha stripes.
8. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/94g5J-w-Nck?feature=share
YouTube full video: https://youtu.be/oxIlXO9MeLo

Korean Style Soup

 

This is my take on a Korean Style Soup.  The tofu I used was soft, but not the tube-shaped style that is typically used in soondubu.  It came in a tray.  I don't have a special cooking stone bowl pot, so I had to cook the soup in a regular pot as well as the egg.  When this is served to me in the restaurant, they give the egg to you to crack into the soup yourself.

Ingredients:

• 2 Tablespoons canola oil
• 5 cloves garlic, chopped
• 1/2 cup green onions, chopped
  
• 1/2 yellow onion, chopped
• 3 ounces pork belly, chopped
• 4 Tablespoons Korean red pepper powder
• 2 Tablespoons sesame oil
• 2 Tablespoons oyster sauce
• 2 Tablespoons shoyu (soy sauce)
• 2 cups water
  
• 1/2 cup kim chee, chopped
• 3 ounces mushrooms
• 1 cup bok choy
• 2 eggs

Instructions:

1. Prepare ingredients as described above (chop)
2. Heat canola oil in pot.
   
3. Add garlic, green onions, and yellow onions to the oil and stir fry until fragrant.
4. Add pork belly, stir fry, and cook well.
5. Add Korean red pepper powder, sesame oil, oyster sauce, soy sauce and stir.  Let simmer for a few minutes to let the flavors come together.
6. Add water and bring to a boil.
7. Add kim chee and stir.
8. Add mushrooms and bok choy.  Push it under the soup and bring to boil.
9. Crack eggs directly into soup and let it sit until the whites of the egg turn white.
10. Serve immediately.
11. Enjoy!

IG: @abundanceofvegetables
IG post of this video: Korean Style Soup (Reel) 
YouTube post of this video: Korean Style Soup (full video with captions) 

Spinach Side Dish

 

I used Maangchi’s recipe for this dish.  I made an entire Costco-size bag worth of spinach, so I doubled the recipe. I did a couple things differently - crush the sesame seeds and add some red chili flakes. Thank you @maangchi 

Ingredients:

• spinach
• sesame seeds
• sesame oil
• soy sauce
• green onions
• red chili flakes (a dash)
  

For measurements and instructions, visit Maangchi's website for her recipe.  Here is the link: https://www.maangchi.com/recipe/sigumchi-namul

IG: @abundanceofvegetables
IG post of this video: Spinach Side Dish (Quick clip) 
YouTube post of this video: Spinach Side Dish (full video with captions)   

Korean Style Seafood Bok Choy Chickpea Pancake

I wanted to make a Korean style pancake with a lot of vegetables.  I also wanted to experiment with chickpea flour since I already had it at home.  Supposedly, it's very nutritious but I don't know what it has, like vitamins or whatever.  You can google it if you're interested.  I know it contains fiber like any other bean and that's why you fart when you eat a lot of beans.

Real Korean pancakes don't use chickpea flour, a lot of recipes even say pancake mix.  My local Korean store stocks pancake mix.  I checked the ingredients for one of them, which were flour, baking soda, and msg so it didn't seem complex.  I basically looked at several recipes and made my own variation.  I also found a veggie pancake that sounded delicious.  I'll have to try that another time.

I think this turned out just okay.  My pancake didn't hold together as well as it should have.  This was probably due to the use of chickpea flour instead of regular flour or pancake mix.  Another thing that I would also change is the shoyu (aka soy sauce) in the sauce.  I used a brand called Kikkoman because someone gave it to me and that's what I had on hand.  He was gonna throw it out, that's the only reason I took it.  I didn't want it to go to waste.  But it has a distinct umami flavor that I don't care for and it tastes very salty.  My favorite shoyu is low sodium Aloha brand.

If you'd like to try and make it exactly the way I did, the recipe is as follows:

Ingredients for Pancake:

• 1 cup mixed seafood, defrosted
• 3 cups bok choy, chopped
• 1/2 white onion, sliced
• 3 stalks green onion, chopped into 2-3 inch pieces
• 1/2 cup chickpea flour
• 1/2 cup water
• 1 egg
• 2 Tablespoons oil for cooking

Ingredients for Sauce:

• 2 Tablespoons soy sauce
• 1 Tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white sugar
• 1/2 teaspoon gochujang (red pepper paste)
• 1/2 teaspoon chili oil
• 1 sprinkle toasted sesame seeds

Instructions:

1. Prepare ingredients as listed above (slice, chop, defrost).
2. Heat large pan.  Add oil.
3. Add bok choy, white onion, and green onion. Stir fry until half wilted.
4. Add seafood, sprinkling around the pan evenly.
5. In a bowl, mix chickpea flour with water and egg.  Pour batter all over vegetables and seafood.
6. Let sit for a few minutes to set before flipping over to help keep the pancake intact.
7. Flip and let cook through.
8. In a separate bowl, mix all ingredients for sauce together.
9. Serve pancake with sauce.
10. Enjoy!

IG: @abundanceofvegetables

IG post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (sped up for IG)
YouTube post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (regular speed, full video)